5 Healthy vegetarian snacks to serve on Labor Day

Labor Day calls for picnics in the park, barbecues, and sharing food with friends and family. Unfortunately, it's usually unhealthy foods that make an appearance at these gatherings - creamy dips, salty chips, grilled meats, ice cream, and mayo-heavy salads - i.e. slim 'pickins for vegetarians. Luckily, it's easy to replace these processed treats with vegetarian-friendly, seasonal, vitamin-packed snacks and side-dishes that are equally tempting. Read on to try 5 easy recipes for seasonal, vegetarian (some vegan!) appetizers that make the most of summer's bounty.

Step One: Gather your ingredients

Step Two: Prepare the Corn

Husk the corn and use a knife to pare the kernels off into a small bowl. Microwave the kernels for one minute to lightly steam them.

Step Three: Blend Pesto

Blend the ingredients. First add the garlic, olive oil, and salt in a food processor or blender. Add the corn kernels and blend lightly. Strip all leaves off the basil stems and blend in. Once the mixture is well blended but still slightly chunky, add in the juice of the lemon and the feta cheese. Pulse once or twice until combined.

Step Four: Serve

Serve in a bowl as a dip with rice crackers or use as a bruschetta spread, topping each slice with fresh tomatoes.

Step One: Gather your ingredients

Step Two: Prepare

Preheat oven to 400 degrees. Drain chickpeas and spread out on a paper towel, blotting until completely dry.

Step Three: Season Chickpeas

In a mixing bowl, lightly toss the chickpeas with 2 tablespoons olive oil, salt to taste, ½ teaspoon of garlic powder or garlic granules, and a sprinkle of red pepper flakes.

Step four: Bake Chickpeas

Spread the seasoned chickpeas on a rimmed baking pan and bake at 400 degrees F for 23-35 minutes, or until crunchy. Make sure not to burn them. Let cool and store in a paper bag or parchment paper-lined container.